This Easy Low Point Fire-Roasted Tomato Basil Soup is the easiest soup to make-and requires only a few ingredients! This soup hits the spot any day of the week-and tastes amazing with a gooey grilled cheese sandwich!

Makes 8 ( 1 and 1/2 cup) servings

This homemade Easy Low Point Fire-Roasted Tomato Basil Soup will warm you up and satisfy your belly! If you’re like me and just can’t seem to get enough soup in your life…be sure to check out some my favorite soups such as:

Lightened Chicken and Dumplings Soup

White Bean Chicken Chili

Crockpot Classic Chicken Noodle Soup

Zero Point Crockpot Chili

Easy Low Point Wonton Soup 

Sausage and Rice Soup 

How do I make this Easy Fire-Roasted  Tomato Basil Soup?

In a large dutch oven or pot, melt butter over medium-high heat. 

Add onion, garlic, basil, red pepper, salt pepper, sugar or sugar substitute, canned tomatoes, and chicken broth.

Stir until well combined. 

Bring to a boil. Then cover and let it simmer for at least 30 minutes. 

Remove from heat. Let it cool for 10 minutes.

Divide the soup into 3 servings. Blend each serving in a food processor or blender-until puréed.

I use the Ninja Food Processor and Blender that I absolutely love and recommend. You can find it HERE on Amazon.

( IMPORTANT: be sure to hold the lid tightly and with a hand towel to avoid getting splashed with the hot soup.)

Repeat for the other servings.

Pour puréed soup back into dutch oven or pot. Stir in fat free half and half or non fat plain Greek yogurt.

Tip: be sure the plain Greek yogurt is at room temperate when adding it tp the soup to avoid clumping.

Stir until combined. 

Remove from heat and serve.

Serve with grilled cheese, my 2 Point Garlic Knots, as a side dish, appetizer, or by itself.

Makes 8 ( 1 and 1/2 cup) servings

 

Ingredients:

• 4 ( 14.5 oz.) cans fire roasted diced tomatoes ( I use Hunt’s )
• 1/2 Tbsp light butter ( I use Land o’ Lakes light butter made with canola oil)
• 1 large white onion, chopped
• 1/2 cup fresh basil, chopped
• 1 1/2 Tbsp minced garlic
• 1/8 tsp pepper
• 1/4 tsp salt
• 1/2 tsp red pepper flakes
• 2 tsp sugar or sugar substitute*
• 1 ( 32 oz.) container fat free chicken broth
• 1 cup fat free half and half, 1 cup skim milk mixed with 2 Tbsp cornstarch, or 1 cup non fat plain or Greek yogurt* 

Directions:

1. In a large dutch oven or pot, melt butter over medium-high heat. 
2. Add onion, garlic, basil, red pepper, salt pepper, sugar or sugar substitute, canned tomatoes, and chicken broth. Stir until well combined. 
3. Bring to a boil. Then cover and let it simmer for at least 30 minutes. Remove from heat. 
4. Let it cool for 10 minutes. Divide the soup into 3 servings. Blend each serving in a food processor/blender ( I use this Ninja Food Processor or blender)-until puréed. ( IMPORTANT: be sure to hold the lid tightly and with a hand towel to avoid getting splashed with the hot soup.)
5. Repeat for the other servings.
6. Pour puréed soup back into dutch oven or pot. Stir in fat free half and half. Remove from heat and serve.
7. Garnish with grated Parmesan cheese and/or light mozzarella for additional points. 
8. Serve with tortilla chips, grilled cheese,  Two Point Garlic Knots, as a side dish, appetizer, or by itself.

Makes 8 ( 1 and 1/2 cup) servings

1 Point® per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

*Notes:

• If you can’t find FAT FREE half and half- you can use 1 cup skim milk mixed with 2 Tbsp cornstarch. Just whisk the cornstarch into the milk. You can also substitute the fat free half and half with plain Greek yogurt-just be sure the yogurt is at room temperate when adding it tp the soup to avoid curdling.
• Store leftovers in an airtight container  7-10 days in the fridge or freeze for up to 3 months.